Description
These old-fashioned persimmon bars are soft, spiced, and bursting with fall flavors. Topped with a crunchy oatmeal topping, they make the perfect cozy treat for the holidays or a comforting snack with tea.
Ingredients
For the Bars:
• 1 cup persimmon pulp (from ripe Hachiya persimmons)
• 1 tsp baking soda
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or dried cranberries (optional)
For the Oatmeal Topping:
• ½ cup rolled oats
• ¼ cup brown sugar
• 2 tbsp melted butter
• ¼ tsp cinnamon
Instructions
1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper.
2. In a small bowl, mix persimmon pulp with baking soda and let sit for 5 minutes (it will thicken).
3. In a large bowl, cream together butter and brown sugar until light and fluffy.
4. Beat in egg and vanilla extract until well combined.
5. In a separate bowl, whisk together flour, salt, cinnamon, nutmeg, and cloves.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Stir in persimmon pulp, followed by the optional nuts and raisins.
8. Spread the batter evenly into the prepared baking dish.
9. In a small bowl, mix oats, brown sugar, melted butter, and cinnamon for the topping. Sprinkle evenly over the batter.
10. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
11. Let cool completely before slicing into bars.
Notes
• Use fully ripe Hachiya persimmons for the best texture and sweetness. The pulp should be jelly-like.
• Store in an airtight container at room temperature for 2 days or refrigerate for up to a week.
• Serve warm with a scoop of vanilla ice cream for extra indulgence!
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: persimmon bars, old-fashioned persimmon recipe, oatmeal topping, fall dessert, persimmon baking